Rosh Hashanah

The New York Times has an article about the re-enactment of Rosh Hashanah, ca 1919 at the Strawbery Banke restoration in Portsmouth, an open-air museum. Check out how Mrs. Shapiro prepares for chag! It’s not very wintery here, but if it were, I would contemplate the Crispy Kale recipe given there. Bete’avon!

Crispy Kale

Adapted from the Strawbery Banke Museum
Time: 20 minutes

1 bunch of kale, (about 1 pound), cored, leaves rinsed and thoroughly dried

3 to 4 tablespoons olive or vegetable oil

3 to 4 cloves garlic, minced

Kosher salt, to taste.

1. Preheat oven to 500 degrees. Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs. Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.

2. Place kale in a medium bowl. Toss with olive oil, garlic and salt, making sure leaves are well coated with oil. Spread evenly across a large baking sheet.

3. Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes. Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.

Yield: 6 to 8 servings as a finger food, snack or side dish


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